This lovely and simple recipe comes courtesy of Curtis Stone’s Good Food, Good Life cookbook. In it he calls for golden beetroot, but I don’t come across them much so went for the standard red variety; I used the thinnest setting on my mandoline (0.75mm) for slicing. He also suggests using one large 750g salmon fillet, which I tried the first time I made it, and while this looks nicer from a presentation perspective, it is easier to get an even cooking result with individual portions. The tarragon is lovely, it is not a herb I use much, and I forgot how fragrant it is. A nice green salad would go well on the side. Serves four.
4 medium beetroot (about 500g) scrubbed and very thinly sliced
3 tablespoons extra virgin olive oil
Salt and pepper
4 individual salmon fillet portions
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh flat leaf parsley
2 teaspoons finely chopped fresh tarragon
1. Preheat oven to 230 degrees and line a baking tray with baking paper.
2. Toss the beetroot with 1 tablespoon of the oil, season, and lay on the baking tray slightly overlapping. Roast for 20 minutes and remove from oven
3. Place the salmon on top of the beetroot, brush with olive oil and season. In a small bowl combine the herbs and then sprinkle over the salmon. Return to the oven for about 15 minutes or until salmon cooked to medium rare (should be pink in the centre). Remove from the oven and serve.